Gearing Up For Marathon Monday!

Episode Transcript

Speaker 1 (00:00):
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center. For more than
fifteen years, this dining duo has been eating their way
through New England, mixing it up with top chefs, jumping
behind the line of the hottest restaurants and giving you
the inside scoop on where to wine, dine, and spend
your time. So get ready, it's Food for Thought giving
you something to chew on.

Speaker 2 (00:21):
Hey, everybody, welcome into Food for Thought, brought to you
by the Box Center. So this is the time when
we as Bostonians get so excited because the cherry blossoms
are out, the daffodils are coming up, the weather is
getting a little bit better, the days are getting a
little bit longer, and if you spend any time in
the Boston area, you know that tomorrow is the Boston Marathon,

(00:45):
one of the most celebrated days in all of Boston.
This is actually the one hundred and twenty ninth Boston Marathon,
and so that's going to be the focus on the
show this week. There's so much energy in the city
beyond the city, obviously, the state of Massachusetts, and people
all over the world watching this unbelievable marathon. But one
of the things that we love to do is introduce

(01:06):
some of the really important characters within hospitality in the
area of Boston and a place that Billy and I
talk about all the time on our television show and
our radio A familiar voice that you've heard on this
program before is Dan Donnie Hugh, who had the next hotel,
which Billy and I say time and time again is

(01:27):
we think one of the most special places you can
ever enjoy in Boston and beyond from a hospitality perspective.
Thank you for joining the show.

Speaker 3 (01:36):
I am so glad to be with you, and first
of all, thank you. You and Bill are very special
to our hotel.

Speaker 4 (01:41):
As you know your family well well we do.

Speaker 2 (01:44):
We feel like family, and I think one of the
great things about staying with you and also celebrating things
like the.

Speaker 5 (01:50):
Marathon with you is you make.

Speaker 2 (01:52):
Every person that comes to the door feel like family
as well. All right, so I want to talk about them.
You have been at the finish line for as long
as you've been with the Saunders group, and you have
a very active role you know, within it, and do
a lot with new balance and and that kind of thing,
so sort of paint the picture for us of the

(02:14):
scene every year that.

Speaker 4 (02:16):
People can anticipate, you know from the Lenox.

Speaker 3 (02:20):
Well, you know what, it electrifies our city, right, it
defines our city, It creates you know, we we leave
the adulthones of winter right January and February, and you
know March. I mean we have snow a couple of
days ago.

Speaker 4 (02:34):
Right, it.

Speaker 3 (02:37):
Just jumps start. It's our Black Friday month, if you will. Right,
So you you know, you the great winter season. You know,
we had Martha Sheridan and her team at Meat Boston
did a great job of bringing you know, two iconic events,
the Four Nations at the hockey at the t D
Garden and then we had the skating uh a couple

(03:00):
of weeks ago competition. It was yeah, it's just it's
but you know, there's nothing more special figures that it
looks like the weather please dot is going to be spectacular.
There's nothing more exciting to be in the back bay
for marathon. Nothing, there's nothing comparison.

Speaker 2 (03:21):
You're so right, I mean, there is nothing. Electrifying is
exactly the word I've had being with Lennox and around
the marathon for years. And just like the smiles on
everybody's faces. And yes, it is because it's one of
the mobrans on the planet, but it's also because of
what you just said. It's because the thaw is done. Yes,
we all had great winters and we enjoyed them while

(03:43):
we could, but these the days are longer. The beauty
in the city is so vibrant this time of year,
and the businesses really you know, set out to put
their best foot forward with so many people in our
city and it's very special. So all right, so set
the scene for what you guys are going to be
doing on marathon on Monday? Can people come in? Are
you already full? Like what does it look like. Do

(04:03):
you have a ton of runners that are in the
hotel that weekend or is it mainly businesses?

Speaker 3 (04:09):
No, no, no, we have we have a ton of
runners and you know we listen, we sell out the
day after the marathon, right, So we have We're very fortunate.
We're family owned and you know, our people treat you
like family because we feel like you are. And you know,
it's just like seeing the same faces come back year

(04:31):
after year. I've been with to Lenox nineteen years and
there's nothing more than you just look forward to it, right,
You look forward to you know, seeing friends, right, and
you see it once a year. You know, some more obviously,
but most you see once a year and they're to
do a marathon is amazing to begin with, but to

(04:52):
do it year after year after year. We have Jeff
Masters as a dear friend who started masks have moved
on to Stay forty four and other parts of the country.
He's been come with us for nine years, nine years
I massive nine marathons, God bless them. And then he's
gonna leave here and go to London. So you know,
it's just a you know, runners there are elite group, right,

(05:14):
and it's just fun to be a part of.

Speaker 5 (05:17):
Hmm.

Speaker 2 (05:18):
And and tell us a little bit more about some
of like the you work with all of the businesses
in the Back Bay and the area.

Speaker 5 (05:24):
What are some things that used for.

Speaker 2 (05:25):
Your runners that are visiting town or the people that
are celebrating the you with on marathon Monday, like what
what should they be doing over the courses of the weekend,
and what are some other things that you see from
the other businesses.

Speaker 3 (05:39):
You know, walk around Back Bay, just walk around, go
you know, you know, stop over, you know to uh
Sorliner's or Apasta to get your carbs up, or you know,
go you know, walk down Newberry stop it, you know
Stephanie's go go to places that are you know, we're
a family owned we like we like localness. You know

(06:00):
Chris Scott of the Couple of Grilled, but you know,
while that's a chain, he runs it like is his
own stakeouts. He's a manager partner. So it's we have
some you know, Real twenty three is another one. Right,
Let's go up, get out, get out and enjoy just
what's going to be promises to be a great weather.

Speaker 2 (06:18):
Yeah, And I think the nice part is is a
lot of people end up staying a couple of days,
you know, as they sort of recover from the marathon
or as they're like, you know, coming to visit, and
they make is that a great idea to be able
to spend it in this area because it is so
so unbelieved. So wrap up this break because I really
want to talk about something that's very special and happening
with you. Can you tease what has also somehow happened

(06:41):
the same week as you're getting ready for marathon? What
has happened inside the Lenox Hotel just a couple of
days ago.

Speaker 3 (06:49):
Well, on Tuesday, we opened the doors to Will and Ivy,
which is our our kind of back you know, you
know back Bay what special back Bayue is. Yes, you
know you're in back base. There's a presence about back base.
So we opened a restaurant that I feel and you've
seen it, that is back Bay Will and Ivy.

Speaker 2 (07:13):
Yeah, I want to talk all about it because it
is such a beautiful space and you're right, it's speedy,
like the permanence and the history that truly believe any
other neighborhood of any other city in our country. We're
going to take a break. We'll be back with more
of Dan Donahue talking about their new spot, will Own Ivy.

Speaker 4 (07:30):
In just a.

Speaker 1 (07:30):
Minute, you're listening to Food for Thought brought to you
by the Box Center and Salem Waterfront Hotel in Sweet.

Speaker 2 (07:38):
Welcome back to Food for Thought bought to you by
the Box Center. So we've painted the picture of the
amazing energy that comes out of Boston on Marathon Monday tomorrow.

Speaker 4 (07:46):
Hopefully you're all able to enjoy the city, and.

Speaker 2 (07:49):
If not tomorrow, then the next day because that infectious
energy continues to live on. But we have Dan Donahue,
president of the Saunders Group, who oversees many different hotels,
but prominently the Lenox Hotel right there in the center
of the back bay, right at the finish line of
the marathon. And we touched upon the fact that there's
a brand new restaurant, Willow and Ivy, which we'll talk about,

(08:10):
but Dan paints a picture of what's taking place for
you in the hotel over this past year, because there's.

Speaker 4 (08:15):
Been a lot of change.

Speaker 3 (08:16):
We continue to evolve, and you know, we looked at
our space. You know, our hotel has a very small footprint,
you know, you know, it's intimate. It kind of envelopes
you in the kind of hospitality as me. But it
really weally decide we have to give more and do more.
So we changed our front desk. We took our front desk,

(08:38):
put it in the center of the lobby right, moved
it so they are front and center to every guest
that goes by or or as soon as you walk in,
you know where you're going. And then we created at
what was the front desk to be a living room
right which opened ironically this past Wednesday, so you know

(09:01):
it is it just recreates and just okay, you're somewhere right.
And then you know, as you know, November, we took
over all of our outlets and kind of recreated changing
with the Sweeney Is an our Irish pub. You know,
we have the Irving, a lobby martini bar, just kind
of scruce it up a little bit, gave a little
you know, dusting off, if you will, and kind of

(09:22):
want our guests to feel like we're very, very fortunate
to have three unique venues in our hotel. How many
roads got three different outlets? Not not many in Boston.
So you know the Irish pub to go down have
a pint. Chef Daniel Kenny makes some amazing pub food.

(09:44):
We went to Ireland together and with the team and
you know create the Irving very kind of. Irving is
one of the few bars in Boston that doesn't have
a TV. Right, it's just it's it's intimate, a little
you know, dimly lit, kind of special hand crapped of cocktails.
And then of course the Willow and Ivy very specially.

Speaker 2 (10:05):
Oh my gosh, I mean it is it is unique
to say that it is. I guess it is a
small footprint comparatively speaking, but what you're able to do
and how you've maximized that space is really is very special.
All right, So let's move on into Willow and Ivy.

Speaker 4 (10:21):
You know you've got a complete renovation.

Speaker 2 (10:25):
I mean, people who have been who were in the
former city table will not even remotely be able to
believe how much you've just it shifted. So for folks
who haven't been there, or for folks who have been there,
kind of walk us through what they can expect when
they walk through the doors.

Speaker 3 (10:40):
Well, first of all, to Beth Bay, right, we want
to we want you to feel where you are, a
sense of place.

Speaker 6 (10:45):
And you know, you.

Speaker 3 (10:46):
Walk in, you have carblestone as you come into the front,
and you're graded by this little perga Love which is
guest reception and takes you through the restaurant and then
the space really opens up. You know, we have Florida
Ceilium windows eighteen foot windows. We have Bostom Fighters tree
eighteen foot in the middle of the restaurant with a
nice little uh area where you can have a drink

(11:10):
around the tree and kind of you know, talk and mingle.
But you know there's brick which you know, brick is
very much part of Boston, right and especially Back Bay.
So there's a nice brick wall with Ivy growing up
at and it's already started. It grows really really, Jane
Goodman says, gives it an amazing job. It's it's just
it's you're comfortable, right, and you know we're now a

(11:31):
few days into being open, and it's just a Russard
Meyer Lewis and Kristen and Erica did an amazing job
creating something that feels like Boston.

Speaker 2 (11:44):
Oh. I love it. I mean the idea that there's
this giant tree right in the center. It does, it puts,
It makes such an impact. There's also artwork on the
wall sort of mimicking the willow and Ivy and it
was done by a Saunders family member, tell.

Speaker 3 (11:59):
Us Gary Suanders, our chairman. His daughter did it Lucy.
It is really it's spectacular, right, it's a spectacular. It
just kind of frame breaks. It's against the wall of
the kitchen and we have an open air kitchen and
it just kind of frameworks the whole restaurant right. Your

(12:19):
eyes draw to it. It's spectacular.

Speaker 2 (12:23):
She did a beautiful job. And I love that because
I think you have talked time and time again on
this program, and we have two at your your sort
of big focus on supporting local businesses. You see mortile
as you enter the hotel. It's this area where you can,
you know, just get some extra treats for your stay
while you're atth LETICX. But it's really about celebrating local

(12:46):
businesses and to have that throughout the restaurant too, really
not only pays homage to sort of the unity of
the family and how the family supports the hotel, but
also about how you're supporting local businesses. All right, So
walk us through the menu. So chef Danna you mentioned
is now overseeing all three of these properties and doing

(13:07):
so with an amazing job. Give us a little background
on him because he's still fairly new and h and
then bring us into the menu.

Speaker 3 (13:15):
Well, first of all, you know he is the most
one of the most approachable chefs I've everrotal with. Right,
you bring the situation, his model he has to post
in the kitchen. The answer is yes, what's the question?
And I've never been fortunate enough to work with somebody
like him before. He's he's he truly gets it. His
passion for food. Food is love, right, We know that

(13:38):
food is what's the first thing somebody comes into your
house when I'm offering something to drink somebody and he
just gets it. It resonates through his whole team, resonates
throughout the restaurant, and you'll feel well love when you
eat his food, You really will, you know, the family certain.

Speaker 2 (13:54):
The answer is yes. I'm going to start telling Billy
that the answer is yes.

Speaker 3 (14:00):
Oh well, Billy, I don't know you did ever get
Billy to that, God bless them, but maybe.

Speaker 2 (14:06):
Yeah, very very true, very true. Okay, So all right,
so take us through the menu.

Speaker 3 (14:11):
You know it's it's something for everybody. We're a hotel restaurant, right,
and you know, the great news about being in Back
Bay and in a very vibrant neighborhood is that you know,
when people travel, they want to make the locals right.
So we have as much business from the ten floors
above us as we do from the neighborhood. And you know,
you commonly sit down. His burger is amazing. It really

(14:34):
is a delicious burger. But you get nice some nice salads,
you get some beautiful pork. Rabbi is delicious. I mean
really thoughtful food. Some are for every salad great, Oh
my gosh, his smoked oysters, They're amazing, amazing, it's my

(14:56):
favorite thing on the menu, to.

Speaker 2 (14:57):
Be honest, I saw some. And then you have some
staples like I think you have chowder on there, you
have like a French on your soup on there. So
you're right, it's something for everybody. But it also sort
of pays homage to where you are here in New England.
And you know, I know he has great relationships with
some of the fishermen locally.

Speaker 5 (15:12):
I know you guys are doing some interesting.

Speaker 2 (15:15):
Packages for people that are coming to town, you know,
to be able to focus on lobsters and and and
sort of the just like the local feel of New England. Well,
I'm so excited for you and we know that this
is gonna you know, it always has been a place
for both the locals and those traveling, but we have

(15:36):
no doubt that this is going to become, you know,
one of the most sought after reservations in the city.
And I think you you reference like it's a hotel
restaurant and I think the but really what it is
is it's a neighborhood restaurant that happens to be in
a hotel, which happens to be one of the most
inviting hotels you.

Speaker 4 (15:53):
Can walk into.

Speaker 2 (15:54):
So we talked to you a lot about you being
kind of the family, extended family for all of us
from a hospitality and hotel perspective. But there's something very
unique about what you do with your.

Speaker 5 (16:07):
Team and the way your.

Speaker 2 (16:08):
Team just approaches care. Can you give us like a
quick synopsis of what that is and how you've been
able to create an atmosphere for others too, you know,
to to like feel the facts that they are a
part of their family even though they're working their job.
Tell us about that and what is what is the

(16:29):
thing that has made that so prominent in present.

Speaker 3 (16:34):
You know, we're fairly owned, right and we have them
for almost five generations going on five ware at four
now it's the difference between us. You know, everybody has
comfule beds, everybody has some nice TVs, everybody has you know,
the common denominator everybody has. You go to hotel, you
there's the expectation. But what we have that nobody else

(16:55):
has is our people, and our people define the difference.
They're you know, and I know it sounds so trite
to say our employees are our family. You know, we
take care of them, that we're with them more than
they are home most most of them. And you know
we take care of them, they take care of us.
And you know when you you know, the family kind

(17:15):
of has coined it, like what's our sickret sauce. Our
cigar sauce is our people, right, and you know when
you come into our hotel that you're somewhere and that
you're going to be looked after, no matter what.

Speaker 5 (17:27):
I mean.

Speaker 2 (17:28):
It's so true. And I guess we feel lucky because
we had been part of that family, and so we
were very grateful for all that you do in this
awesome city. Okay, thank you so much for joining us, Dan,
Happy marathon Monday. We'll see you soon and make sure
you guys make preservations at Willow and Ivy.

Speaker 3 (17:46):
Thanks Jimmy, take care, well, take a quick break.

Speaker 2 (17:48):
We'll be back with more Food for Thought in just
a minute.

Speaker 1 (17:50):
You're listening to Food for Thought brought to you by
It's the Box Center and Sale and Waterfront Hotel and sweets.

Speaker 2 (17:57):
All right, welcome back to Food for Thought brought to
you by the Center, So I'm very excited for this guest.
She is one of our humsters.

Speaker 5 (18:04):
On our program Meets Boston. This is her second year
with us.

Speaker 2 (18:08):
While we had a whole handful of new ones, we
knew that Alissa we needed to make sure it was
part of our second season because she tells such a
great story. But for today's purposes, she's telling us the
story of running at another Boston marathon. Alyssa Panozzi, thank
you so much for joining us. How are you.

Speaker 4 (18:25):
So great?

Speaker 6 (18:26):
Thank you for having me. The weekend is year.

Speaker 2 (18:29):
We love loved talking to you, so we'll talk a
little bit more about, you know, the show and all
the great contents that you've been creating. But I want
to get a sense of where you're at. Tomorrow is
the marathon. We are so excited to be cheering you on.
I know that our team is headed down to the
Lenox to be able to see you as you've crossed

(18:50):
that finnas with finish line. But overall, how are you feeling?

Speaker 5 (18:54):
I feel good.

Speaker 6 (18:55):
I think I've trained much harder this time around than
in the past, and at this point I'm either ready
or I'm ready, So we're doing it.

Speaker 2 (19:06):
But it's time.

Speaker 6 (19:07):
I feel like it's time.

Speaker 2 (19:09):
You have such a great attitude always, and that's I
think comes across certainly on the screen and all of
your you know, workout classes and stuff. But when you
say you trained hard, like, does that mean very different
than you did historically or what made it harder?

Speaker 6 (19:25):
Yeah, So it was a twenty week training program. So
for the last twenty weeks, I've been running about five
days a week, which was very different than I mean,
I've only run three other marathons. Also, not only three,
I've done three other marathons, but this Boston is girl special,
So it's a lot.

Speaker 7 (19:44):
It's a lot.

Speaker 6 (19:44):
But I've been taking it more seriously, taking recovery more seriously,
spending more time on understanding my running form and conquering
my mental mindset and really just dialing into the overall
training process much more more strong than I ever have before.

Speaker 2 (20:03):
I think it's probably nice to have the perspective of
the other three and yeah, you're never ever, ever again
allowed to say only because you're this accomplishment, to like
even remotely get to one is so beyond, and to
continue to do it and push yourself in the ways
that you are is just so inspiring and to do

(20:25):
it with a you know, to do it with such
a smile on your face. And if you follow you
on social media, that's exactly what you always have. And
you know, even knowing and experiencing and sharing when things
are hard, you have just such a positive vibe about you. Okay,
we're going to take a break and we're going to
be back with more Food for Thought and back with
more Alyssa, to talk a little bit more about your process. Obviously,

(20:46):
we want to talk about the food you eat.

Speaker 5 (20:48):
And then talk more about me Boston.

Speaker 4 (20:50):
We'll be back in just a minute.

Speaker 1 (20:51):
You're listening to Food for Thought brought to you boys
the Box Center and stale in Waterfront Hotel and sweets.

Speaker 2 (20:58):
Welcome back for Thought Rosy by the Box Center. So
Alyssa Pnosi is our guest right now. She is running
the marathon tomorrow. We're so excited to cheer her on.

Speaker 4 (21:07):
So, Okay, you said you've trained her.

Speaker 2 (21:09):
You said you've taken this more seriously. It was a
more extensive, you know, training process leading up to tomorrow.
But I want to talk a little bit more about
the training itself. So how important is food to you
in this process.

Speaker 6 (21:25):
It's probably one of the most important things fueling properly,
eating properly. I think when I was running in my
early twenties, I didn't understand just how much you need
fuel to be able to physically run and perform well.
So food has been a huge, huge part of my

(21:47):
journey and something that I've really dialed in too and
started to take much more furiously.

Speaker 4 (21:53):
This time around.

Speaker 2 (21:54):
So tell us about how you prepare, Like, you know,
over these twenty weeks that you've been training.

Speaker 5 (21:58):
So intently, Like what does a.

Speaker 2 (22:01):
Day look like when you know you have either a
long run coming up or a run that day?

Speaker 6 (22:06):
Yeah, so long run since I've kind of changed around
my schedule so I do them on Fridays pretty consistently,
and I think consistency has been the name of the
game for this time around as well, and even just
having long runs on the same days every single week
so that I can prepare in the way that I
know that I need to. So Fridays actually teach a

(22:28):
REPPED access Our Strength modality session in the morning, so
wake up kind of set my mind right with teaching.
Then I'll eat probably between one and two bagels in
the morning, before I train, and I leave enough time
to digest, make sure that I can do some mental
tricks to sit around and prepare for the long run,

(22:51):
and then during my long runs all What's been nice
about this training block is that I've actually trained on
the Boston Marathon course. I think, obviously, Jenny, you live
probably not too far off the course yourself. But something
I've for granted before is that I have the opportunity
to visualize the runs, train the hills, work on the

(23:12):
ups and downs of the course. So I've been trying
to go to between Wellsley Andton every Friday to practice
on the course, and then again in terms of fuel,
making sure that I eat the shoes and drinks the water,
eat the gels, and then after that, honestly, I come
right back to work, did on my computer, go pick
up my daughter from school, bring her to balt bring

(23:32):
her to softball, and then try and get some sleep
somewhere in there.

Speaker 2 (23:36):
Well, yeah, it's nice to hear, obviously, like food is
such a big part of our lives. And you know,
Billy has run I think he ran twenty one marathons,
but he oh my gosh, I know, he's a wild one.
This is when Lee and I were babies.

Speaker 3 (23:49):
But he ran.

Speaker 2 (23:49):
Twenty one marathons, and I think they're all Boston.

Speaker 4 (23:53):
I'm pretty sure they're all Boston.

Speaker 6 (23:54):
Wow.

Speaker 5 (23:56):
Yeah, yeah, I think he like he kind of hung
up running shoes at this point.

Speaker 2 (24:01):
But yeah, he was. He was pretty celebrated and did
them them all pretty fast. But but yeah, he always
talks about the importance of food. Okay, So on the day,
since this isn't your first, are you like when you're done,
when you've completed it, do you are you hungry or
do you not eat? Like what happens to you? And
where will you be at the end of tomorrow?

Speaker 7 (24:20):
Look here, it's the goal.

Speaker 6 (24:22):
My last couple of marathons, I tend to get a
little bit nauseous while running or after running. So I
have worked so hard on mastering the fuel. Like I said,
what I eat before the run, what I eat during
the run. And I've made reservations at a restaurant for
six thirty pm on Monday, and my goal is to

(24:43):
make it there and I think I think I can
do it.

Speaker 2 (24:48):
I love that so much. Okay, so where are you eating?

Speaker 6 (24:50):
We got to know we're going to Meeta in Newton.
I haven't been, but it's a huge part of my
sister's life, so she has recommended it. My whole family
is going. So if nothing else, the motivation to crush
the race, shower and eat all the pasa on Monday night.

Speaker 2 (25:08):
Well, I can tell you Douglas Williams is a great
friend of ours and so he he does.

Speaker 4 (25:15):
He does pasta.

Speaker 2 (25:16):
Very well, and you will have a very enjoyable experience.

Speaker 4 (25:18):
I love that so much, So excited for you want okay,
so I wanted to thank you.

Speaker 2 (25:23):
Yes, I want to quickly talk about me Boston because
we did something new this season and you are not
only on there, but we have your husband, Mike on
there as well. We wanted to be able to showcase
some of the great you know, daily opportunities, husband and
white opportunities, couples of opportunities you can experience in Boston.
So how has it been working with your husband in
this capacity?

Speaker 6 (25:45):
Oh, it's the best. I feel like it could have
gone one of two waves, and knowing us, it went
the way that it's going, which is so much fun.
It's helping us explore more of Boston than honestly we
ever have before and getting to work alongside of him
is really fun because we also just offer such a

(26:05):
different perspective. He's not from Boston, he's from Providence, so
I think he's learning as he goes along too. But
we are having a fantastic time.

Speaker 2 (26:15):
I love me Boston.

Speaker 3 (26:16):
It's the best.

Speaker 2 (26:18):
We We love having you. You guys have such beautiful
energy together and it's been so nice to give our
viewers that opportunity just to you know, se you're right,
see and experience Boston in a way that's different and
with your partners something very special. And you know, you
and I are both moms, like you know we're not
you know we're we're moms to young kids. So so

(26:39):
those opportunities to be, you know, to.

Speaker 4 (26:42):
To be on your own are they're.

Speaker 2 (26:45):
Not as often as they used to be. So it's
nice to be able to carve out that time. So
do you have any Do you have a new Have
we sent you a list of new places that you're
going to? Can you give us one of them?

Speaker 6 (26:56):
Not yet, we're working on it. It was supposed to
be something, but we're pivoting to something a little bit
later so that we can focus on something else.

Speaker 4 (27:05):
The marathon Okay.

Speaker 2 (27:07):
All right, auome girl. So we are so excited for you,
cheering you on every step of the way and look
forward to giving you a hug on the other side.
Thanks for joining us today.

Speaker 6 (27:16):
Thank you, Jenny, You're the best.

Speaker 2 (27:18):
You are the best too. Okay, we got more Food
for Thought coming up.

Speaker 1 (27:21):
You're listening to Food for Thought brought to you by
the Box Center and Salem Waterfront Hotel and sweet.

Speaker 2 (27:27):
Hey, everybody, welcome back into Food for Thought brought to
you by the Box Center. We're focused on the Boston Marathon. Uh,
probably one of the most exciting, electric, you know, awesome
weekends to experience in Boston. If you're listening and you've
never been to Boston on Marathon Monday, trust me, this
is a day you want to come. Yes it's busy,

(27:50):
Yes it's wild. Yes there's thousands and thousands of people,
but it is so special and so infectious and makes
me so proud to be a Bostonian every year. So
right now we have the guest to the friend who,
if you've heard his voice in this program many times,
he is running another Boston Marathon. It's Robert Siska, the

(28:11):
chef and partner running amazing restaurants in the city, be
through du Midi World twenty three the banks, and we'll
talk more about those restaurants, but first we want to
talk about the training. Chef. Thank you so much for
coming on the program.

Speaker 3 (28:26):
Thanks Shenny, thanks for having me.

Speaker 2 (28:29):
Well, so, how are you feeling?

Speaker 6 (28:31):
Oh feeling I'm feeling pretty good.

Speaker 7 (28:33):
I mean, I did get the flu of the last
three weeks of training, which was kind of scary being
not sick, but you know, after're going through six months
of training and all the zergree weather and not and
feeling fine, of course I get it the last three weeks.
But I'm feeling pretty good.

Speaker 2 (28:50):
Oh my gosh.

Speaker 4 (28:52):
Okay.

Speaker 2 (28:53):
So, I mean, the truth is, if you know, folks
that are listening who have done a marathon, you know
it takes a toll and not only your you know,
on your on, your time, on your psyche, on you know,
just like everything about your body. And when something like
a flu comes, it's like, oh, how am I gonna
you know, manage to do this? But the good news
is you're done with that and hopefully your immune system

(29:16):
is firing on all cylinders, ready to ready to go ahead.
But this winter was a cold one. This is not
your first marathon, so tell us how training was overall
this season? Boston had certainly a lot of inclement weather.

Speaker 7 (29:29):
Yeah, so training for Boston is definitely probably one of
the hardest with with the weather and you never know
what to expect. I mean, I've had a few trainings
where the weather wasn't too bad, it was great, But
this year was definitely very difficult. I faced a lot
of your degree weather, lots of high winds, lots of rain,
some ice.

Speaker 3 (29:47):
So you have to you know, you have.

Speaker 7 (29:48):
To pivot and you just have to figure it out
and get through it.

Speaker 4 (29:52):
Yeah, you do know.

Speaker 2 (29:54):
The winds were really what knocked us out this year.
I mean it just made every cold day field ten
times colder. So talk a little bit about your prep.
What does it look like for you and how are
you juggling being an executive chef with some of the
you know, most celebrated restaurants in our city or region,
our country, doing that, managing a family and training for

(30:17):
the marathon.

Speaker 7 (30:18):
I mean, is it is a lot. I mean, of course,
life is all about balance and trying to figure out
the right times, and you know, especially having eleven year
old twins who are highly active in sports, and four restaurants.
It's it's definitely not easy, and it's a balance, but
I guess, you know, just just really trying to find
the right time. My kids go to school at seven
forty five, so that kind of gives me a good

(30:40):
hour every day to try to get at get out
there and run when I can, you know. And then
on the weekends, I got to be careful because I
want to make sure I still work, still balanced family life,
and you know, I do wake up at around five
five thirty on Saturdays and Sundays and do do my
long runs. So it's it's definitely a hectic, crazy schedule.
And every year I sign it. Every time I sign up,
I say, why am I doing this? But you know

(31:03):
it's you know, I run for charities, are and for
jobs on diabetes for the first couple of years. I'm
running for mg hdiatric cancer this year, so it's always
running for good clause. So I like to raise lots
of money for charities and also try to be healthy
for my family, and you know, run the Boston Marathon.
It's not there's nothing like it.

Speaker 2 (31:23):
I love that you're doing MGB cancer. I said in
the advisory board for them, they're so incredible. They you know,
all of the work that they're doing in the you know,
ways in which they're supporting both their patients and research.
Is that's such a great one. And yes, you're right,
it's it's awesome to be That's probably one.

Speaker 4 (31:40):
Of the things that keeps you in the game.

Speaker 2 (31:42):
Now. I want to know, as a chef, you know,
someone who knows more about food than your average Joe
and maybe even your average marathon runner, how much does
food come into play as it relates to your training?

Speaker 7 (31:56):
You know, foo, food is fuel, and it's it's just
as important as the running. You know, that's it's almost
even more important. And the more I do it. This
is my fifth marathon. I did four Boston and one
New York City. Well, I said three Boston, one New
York City. This will be my fifth one. And I
learned so much every time I go through a training cycle,
and I really read a lot. I you know, I

(32:17):
try to reat up in it. And being a chef,
you know, there's so much, so much fuel that you
need to take in. So I keep thinking about the
ramtons on Monday, and I'm like, do I start. Now
do I not start? Do I start eating carbs and
protein and trying to watch my watch, my balance, my diet.
But you know, someone of my stature, I need to
take in around eight hundred grams of carbohydrates to get

(32:40):
ready for Monday. So it's there's a lot to learn.
There's a real lot to learn about fueling up for
the race.

Speaker 2 (32:48):
So interesting and obviously such as science behind it and
having had a few marathons under your belts, like obviously
you know.

Speaker 5 (32:54):
You you know the things that work, the things.

Speaker 2 (32:56):
That didn't work, and get to know your body more
as you continue to train.

Speaker 4 (33:01):
So what do you do you eat?

Speaker 2 (33:02):
What do you eat before the marathon?

Speaker 4 (33:03):
Anything a little bit?

Speaker 7 (33:06):
You don't want to eat too too much. I mean
I do eat a carbohydrate bar and I do my
class that go to is peanut, butter, banana and wheat toast.
It's kind of what I've what I've done in the
past couple of years. And the more you train, and
this year I've run more miles. This year I ran
over six hundred miles probably for training over the past
five months. And you've got to practice what you take.

(33:31):
So basically I've MENI and peanut or banaas and wheats
every morning before a long run to see if that's
what my body uses. And so far, so good. I mean,
anything can happen on Monday. You never know, and hopefully
my all, my practice of my nutrition, all my practice
of running really kind of comes into play on Monday.

Speaker 2 (33:49):
Is I love it?

Speaker 4 (33:50):
Okay? And now the real question is what do you
eat when you're done?

Speaker 2 (33:53):
Are you one of those people that can go and
eat or does your body need a you know, a
substantial amount of time to kind of come down not.

Speaker 7 (34:00):
Very hungry after the marathon. I mean, you do eat
a lot of gels and more carbohydrates during the marathon,
so I'm usually not that hungry. But they do say
between forty five minutes in an hour, you're supposed to
try to get as much protein and carbohydrates back in
your body because you've burned so much. So I do
the past coal of years, I went straight to the

(34:21):
bank's seafood steak. I've ordered a big New York strip
prime steak and I've tried eating as much as of
it as I can, a little bit of pasta and
try to put the fuel back of my body that
I basically just lost.

Speaker 4 (34:34):
Oh my gosh.

Speaker 2 (34:35):
Now will the twins be somewhere along the route?

Speaker 3 (34:39):
Yeah?

Speaker 7 (34:39):
Yeah, last I think last I didn't run twenty twenty four.
I ran twenty twenty three. They were in Wellesley to
start and then they did find me at the finish line.

Speaker 2 (34:48):
Oh, it's such a special you know, it's obviously so
incredible for the runners. But you know, my husband did
it last year and you know, to be a part
of that race in that way, and we did the
exact same thing, went from Wellsley to finish line. I mean,
it's just it's such a surreal day on so many levels.
And obviously you spending so much time in the back bay,

(35:09):
you know, on a day to day basis, you know
just how electric it becomes. Now are all of your like,
are all of the restaurants open for marathon Monday?

Speaker 7 (35:19):
Yeah, even all the restaurants, Bistro, Banks and Grill. Even
Grill opens up early at one o'clock on Marathon Monday
to have some parties and a comedy and runners some
runners when they finish early. But yeah, Bistro at Harvest
and Cambridge is open too, But all through restaurants in
back day will be open early.

Speaker 4 (35:39):
It's so great.

Speaker 2 (35:40):
Now, what's the thing, like, what what do you like?
What keeps you going when you're at that state where
it's awful, like when you get to heartbreak kale or
you have that moment where your energy gets low, Like
what is what is your what is the mechanism that
happens inside your brain to get you through the hump?

Speaker 7 (36:00):
Just knowing that I only have, especially at Heartbreak Hill,
that I only have six more miles to go, which
doesn't sound like a lot, but you know, it's thinking
about the family and the kids, and you know why
I'm doing it, and raising money for charities and just
trying to just trying to push through it. You know,
life is hard, but it's uh he said, you just
just just keep keep your eyes in the finish line
and just keep kind of dig deep and just keep pushing.

Speaker 2 (36:24):
And I know the MGB, I'm assuming the MGB cancer
team is pretty good. Do you do any of your
long runs with other people or are you just you
said a lot that you're you know, early mornings on
the weekends. Are you mainly running alone?

Speaker 7 (36:35):
It depends on uh, you know, work, work schedule, kids,
sports schedule, you know, if if I I did run,
I did run the course a little bit this year
to the season. I was able to get there twice,
you know, because they start the runs at around eight
o'clock in the morning, so by the time I'm on
a round ten or eleven. But if I had, you know,
a kids sporting event or a work brunch that I

(36:57):
had to be be at, I would start at five
o'clock in the morning. So I how to do it
at home.

Speaker 5 (37:02):
Yeah, yeah, I mean, I think.

Speaker 2 (37:04):
Obviously running is an individual sport, but running the Boston
Marathon is so much about sort of the spectators and
the support from you know, everybody there. I'm going I
haven't run one, but in talking to so many people
over the years that I know that it sort of contributes.
All right, So, Chef, we're going to take a break
and we're going to come back. I want to talk

(37:24):
a little bit more about what's happening in the restaurants
and make sure that we can connect folks with you
if they're looking to support your run. We have Robert Siska,
and chef and partner of some of our favorite restaurants,
also running his fifth marathon, his fourth Boston. We'll be
back with more Food for Thought in just a minute.

Speaker 1 (37:42):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel and Sweet.

Speaker 2 (37:48):
Okay, it's almost the end of our marathon special on
Food for Thought this week, brought to you by the
awesome Box Center.

Speaker 4 (37:54):
So Chef Robert Siska is.

Speaker 2 (37:56):
A good friend of ours. We've had him on the
show a number of times, but we're having him on
the show today because he is running tomorrow on So Chef,
Have you always been a runner? I mean, this is
your fifth marathon, But was running always a part of
your life?

Speaker 5 (38:09):
So?

Speaker 7 (38:09):
I did run a little bit in high school. I
did run cross country for a few years, but that
was more or less just to try to get better
at other sports I was. I was a big baseball
guy and that was kind of what I was always
kind of getting back into. And I didn't run over
the past couple of years. I'd say probably since since
high school. So it's been took about twenty years off.

Speaker 3 (38:28):
But I you know, you know you.

Speaker 7 (38:29):
Can start getting older. You had that doc explaining where
they say you know you're getting older. Weight's going up,
Flestrol's going up said you better start doing something. So
I said, I always want to get back into running.
And I decided to do a beer five k in Newport,
Rhode Island, because I said, if I'm going to run
three miles, I'm gonna drink a lot of beer at.

Speaker 6 (38:44):
The end of that.

Speaker 7 (38:46):
And then it just kind of it kind of went
from there. Five k turned to a ten k, ten
k turned into a half and then you know, I
opened Bistro in Back Bay in two thousand and nine,
so sixteen years ago, and it was I used to
see the Boston Marathon finishers every every Monday, every Monday,
every year, and I said, you know what a lot
of you know, it's something I really want to push
myself to do.

Speaker 5 (39:05):
So awesome.

Speaker 2 (39:06):
And how does your body feel?

Speaker 4 (39:08):
I mean, after five marathons, are you feeling it?

Speaker 2 (39:10):
Or is it feeling good?

Speaker 4 (39:11):
Like you feel like you can sustain this?

Speaker 7 (39:13):
So I feel good now. So I did do four
marathons in three years, which I after my fourth one,
and when I did Boston twenty twenty three, I said
I was done. I said, I'm not doing this anymore.
My body was beat up. I was definitely burnt out
from training too. Much. But by taking the year off,
this has been you know, knock on what it's been
a great training training cycle. I feel really fresh, I

(39:34):
feel really strong. I run faster than I've ever run before.
So I'm I'm I'm feeling really confident about Monday. So
we'll see how how all the training paid off if
it works.

Speaker 4 (39:43):
Oh buddy, that is so awesome to hear.

Speaker 2 (39:45):
Now do you run when.

Speaker 4 (39:46):
You're not training?

Speaker 2 (39:47):
Like, is that your is that going to be your
exercise of choice you know moving forward? Is it really
just during your training period?

Speaker 7 (39:54):
So that that's kind of how I kind of almost
that's another why a minding psych you know, just trying
to stay healthy for my family and myself, you know,
having that marathon that I need to run. If you're
doing a marathon, you have to get out run four
or five days a week. You can't just sit at home.
So I do run when I'm not training here and there,
just to kind of stay in shape. But you know,

(40:14):
by having that marathon is definitely a good reason why.

Speaker 2 (40:17):
When I train, well, we're so excited for you. Okay,
so you mentioned b STERDMDI we obviously have the banks
and of course grilled twenty three some and obviously Harvest
over there at Cambridge. But as we focus on sort
of the back bay restaurants quickly give an overview of
the three different locations. I'm assuming they're probably packed to
the broom and don't have any openings for Marathon Monday.

(40:38):
But for folks who are looking for a very memorable
dining experience, game folks to run down.

Speaker 7 (40:43):
Yeah, of course our three restaurants at that day. The
Bank's Seafood Steak is our newestventsure. It's been open almost
four years. It's right by the finish line. It's somewhere
I will be going on Marathon Monday. It's definitely a
great place to enjoy, to relax, to sit back and
then to chair and cheer on the runners and celebrate
that a special one that definitely Charles finish line. Girl

(41:03):
twenty three of course our classic steakhouse open forty one years.
Girl will be opening at one pm on Marathon Monday.
It's definitely definitely will be packed on Monday. But I'm
sure if you you probably can get a seat, if
you know me or not, but just joking around, you
could definitely there's definitely space that safe forever we could
get people in and then b Strow do me d

(41:25):
our French b show that's been opened sixteen years this year,
so it'll be the sixteenth time we see the Boston
Marathon running by running by Bistro, and Bistrow opens up
at eleven thirty, so we'll definitely be here to Sandy two,
Boylston Street and then Harvest and Cambridge if we decided
to leave the back bay after after the marathony went
head over the Harvest.

Speaker 2 (41:45):
God or or any day of the year. They serve
you so well.

Speaker 4 (41:49):
You do such a great job, Chef.

Speaker 2 (41:50):
We are cheering you on. Best of luck to you.
Thank you so much for joining us today.

Speaker 7 (41:55):
Great thanks for having me, Danny appreciate it all.

Speaker 2 (41:58):
Right, and that's for food for thought. We'll be back
next week. Thanks so much.